Roast carrot spread is creamy and flavourful and wonderful to have on hand. Carrots along with garlic cloves in their skin are tossed in a light coating of oil and sprinkled with salt, then arranged on a sheet tray and placed in the oven to roast until tender. Once cooked, carrots are removed from the oven to cool and garlic is squeezed from their skins . Roasting the vegetables will add more natural sweetness and flavour to the spread. The body of this spread is made with chickpeas, tahini, lemon juice and seasonings.
This spread could not be easier to make. Place all the ingredients into a food processor or large base blender, and process or blend until smooth and creamy. Enjoy eating it as a dip with fresh cut vegetables, a dressing for salads, a sauce for pasta, a spread for bread and wraps, a dip for zwieback, crackers and chips.
EQUIPMENT: Food processor, Blender or Thermomix
INGREDIENTS
CARROTS: are high in antioxidants, a rich source of carotenoids, essential for growth, a functional immune system, and healthy eyes and good vision reducing the risk of macular degeneration later in life.
CHICKPEAS: also called garbanzo is a legume, before cooking they need to be soaked up to 4 hours or overnight. For quick soak pour hot boiling water over chickpeas and let soak up to 2 hours. 1 cup of dried chickpeas will equal to approximately 3 cups soaked. I always soak a few batches in advance and keep them in the freezer ready to use. They are a rich source of vitamins, minerals and fibre. They are also high in protein and make a great replacement for meat if you are a vegetarian or vegan.
TAHINI: or sesame paste is full of healthy fats, vitamins and minerals. This paste is rich in antioxidants and anti inflammatory properties and has numerous health benefits.
GARLIC: is used raw and cooked in this recipe. It has so many health benefits including helping to reduce high blood pressure. Helps reduce cholesterol levels. Boosts the immune system. Has antibiotic properties and helps detox your body.
LEMON JUICE: added to the spread helps with flavour balance. Pick lemons that have a real lemony taste. Lemon juice aids in digestion and helps reduce heartburn.
CUMIN POWDER: adds flavour to the spread has numerous health benefits including improved digestion, improves lactation, gives better brain health, increases haemoglobin and combats anaemia, helps with weight loss by increasing metabolism, enabling your body to loose weight naturally.
RECIPE
290g or 3 medium size raw carrot sliced
23g garlic cloves in their skin
400g or 1 1/2 cups cooked chickpeas
75g or 1/3 cup tahini sesame paste
8g fresh minced garlic
4 tablespoons fresh lemon juice
1 heaped teaspoon cumin powder
2 tablespoon extra virgin olive oil
1 tablespoon sunflower oil
2 tablespoon cold water
1 1/2 teaspoon salt or to taste
METHOD
*Put sliced carrots and garlic in their skins into a bowl drizzle with a little oil and a sprinkle of salt and toss to coat.
*Place a sheet of baking paper on a sheet tray or baking tray then spread the carrot and garlic on it. Place the tray in the oven on the middle rack and bake until carrots are tender about 20 minutes. When done remove from the oven and cool.
*Remove roasted garlic from their skins and place in a food processor with carrot, cooked chickpeas, tahini, minced raw garlic, lemon juice, cumin powder, extra virgin olive oil, sunflower oil, cold water and salt.
*Process until smooth and creamy at least 5 minutes. Stop blending half way through and scrap down the sides of the bowl. Process again for a few more minutes. Taste for flavour adjust seasoning if necessary.
*Put leftover spread in a sealed container and keep refrigerated for up to 1 week.
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